Position Overview: Spuntino Catering is seeking a talented and experienced Executive Chef to lead our culinary operations and deliver exceptional food experiences across a wide range of events. This role requires a hands-on leader who thrives in both kitchen and off-site environments, with a passion for innovation, quality, and execution.Key ResponsibilitiesLead all culinary operations, ensuring high-quality, consistent food execution across all events (buffet, plated, stations, and passed hors d'oeuvres)Develop and execute seasonal menus aligned with the brand, incorporating current culinary trends and innovative conceptsCustomize menus to meet client needs, including dietary restrictions and specialized requests (vegan, gluten-free, allergies, etc.)Support sales and event teams in building proposals for high-end or complex eventsOversee food production, including prep lists, timelines, and high-volume execution for events of varying sizesExecute off-site events in non-traditional kitchen environments, maintaining organization and adaptability under pressureCoordinate logistics with internal teams to ensure all food, equipment, and supplies are prepared, transported, and properly handledManage purchasing, vendor relationships, and inventory levels while maintaining cost efficiency and minimizing wasteMonitor food cost, portion control, and overall budget adherence without compromising qualityLead, train, and manage kitchen staff, freelancers, and event chefs, ensuring strong communication, professionalism, and team performanceCollaborate closely with front-of-house and event teams to ensure seamless event executionEnsure compliance with all food safety and sanitation standards, maintaining proper handling, storage, and cleanliness in all environmentsAssist with loading/unloading and transportation of food and equipment; comfortable driving company vehicles, including refrigerated trucksQualificationsProven experience as an Executive Chef or in a senior culinary leadership role, preferably in catering or high-volume eventsStrong knowledge of menu development, multiple service styles, and large-scale food productionExcellent organizational, leadership, and problem-solving skillsAbility to thrive in fast-paced, high-pressure environments and adapt to last-minute changesStrong understanding of food cost control and operational efficiencyFood safety certification (e.g., ServSafe) requiredMust be available to work evenings, weekends, and holidaysPeak season runs from October through May and requires increased availabilitySeasonal slowdown/closure typically occurs in July and August